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Gluten Free-zer Friday – Breakfast & Lunch Plan September 2009

Posted Sep 11 2009 10:32pm

While checking out some other blogs that do freezer cooking, I came across Tricia atOnce a Month Mom. She has a great offering where every month she makes a freezer plan, makes the grocery list and freezer labels, and writes up instructions so you and a friend can successfully complete your freezer cooking day all done up on lovely excel spread sheets. All for free. Be still my heart! Trust me, I know this takes a lot of time and planning, and I love what she has put into her plans to make a Once a Month cooking day work. Tricia also has a section with freezer plans for those of you feeding babies so you can make some food for your sweet babe and have all that homemade goodness on hand. She was gracious enough to let me adapt the September 2009 menu to gluten and dairy free and post it here. Thanks Tricia!

Due to my schedule and all my “helpers” I don’t usually do such a big cooking day. So, I have divided the September plan into 2 parts for this week (Breakfasts and Lunches) and next week (Dinners). I did switch the White Chicken Chili to the one on my blog, because it is a family fav, but the rest is adapted from Tricia’s plan and instructions. As most of my family is out of the house during this time of year during lunchtime, most of the lunches will most likely be used as suppers – except the corn dog muffins (which should be great in the lunch box). Happy cooking!

Head over to MJ’s for Freezer Food Friday, then stop on back if you have a gluten free freezer recipe. We would love to have you join in the fun! MJ has a Sweet and Tangy Brisket for the slow cooker this week that sounds great and it is naturally gluten and dairy free (just use GF ingredients).

Participating in Gluten Free-zer Friday:

1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.

2. Link back to this post on the post with the recipe you have linked.

So, what’s on the menu for September? Below is the September breakfast and lunch menu with links to the original recipe. Be sure to check out Once a Month Mom and her great site!

Lunches

Please note that all recipes have been altered (increased quantities) to meet the needs of TWO people participating in a OAM Cooking Day. It is indicated on each recipe whether it has been doubled or quadrupled for your convenience. If you are just one person or would like to make less of a particular recipe, you will need to make the adjustments on your own to the recipe and to the grocery shopping list. (Angela’s note: I will just cook this all as one person as my family is so big and hungry! The assignments helps me break the tasks up to have the kids help and to help me remember what to do next, so that will be how I use them.)

Helpful Hint: Assign one person to be Person A and one Person to be Person B

Read through the instructions and be familiar with the tasks that you are responsible for during the day.

Washing dishes as you go will likely be necessary, it is not written into the instructions as everyone has different needs and equipment. It is best to have whoever finished a task wash the dishes they just used before proceeding onto further tasks.

Instructions:

Thaw

2 pounds boneless, skinless chicken.

Night Before:

Bake the gluten free English muffins.

Make the “cheese” sauce you have chosen, either the Cashew Cheesy Sauce or the Mild “Cheese” Sauce. Divide out one cup for the Eggwiches and 2 cups for the Black Beans & Brown Rice. Put in fridge.

Start the presoaking stage of the corn bread or Corn Dog Muffins.

Optional (but HIGHLY recommended) – chop up all vegetables, cook 4 pounds of hamburger, cook/steam the 4 cups of dry brown rice. Do not cut pears or apples until needed as they will discolor.

Day of:

Person

What to Do

A

Ingredients that need CHOPPED (**indicates usually okay for food processor)

In a blender, blend cashews to a fine power. Add the remaining ingredients and blend until completely smooth. Transfer mixture to a medium saucepan and whisk constantly over medium heat until thickened, about 5 to 6 minutes. Serve hot.

*

Mild “Cheese” Sauce or Spread

After it cools this sauce thickens up enough to use this to spread on bread for grilled “cheese” sandwiches.

Mix dry ingredients in a saucepan. Whisk in water. Cook over medium heat, whisking, until it thickens and bubbles. Cook 30 seconds, then remove from heat. Whip in margarine and mustard. It will thicken as it cools but will thin when heated.

Whisk the dry ingredients together in a bowl. Mix the wet ingredients together until blended then add to the dry ingredients. Stir until blended together. Set aside.

Core pears with an apple corer. Starting at the bottom, slice pears crosswise into 1/8-inch-thick rings, and toss in a small bowl with maple syrup and cinnamon.

Heat an electric griddle to 375° or a heavy skillet until very hot. Brush with oil; wipe off excess with a folded paper towel. Place a few pear slices on the griddle, 2 1/2 inches apart. Let cook 1 minute. Ladle about 3-4 Tablespoons of the batter into center of each pear ring. Using the bottom of a ladle, gently push batter over edges of pears. Let cook until pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes.

Using a spatula, turn pancakes over; cook until golden on bottom, about 1 minute. Repeat with remaining pears and batter. Allow to cool or flash freeze. Place in gallon freezer bags and freeze. To serve: Reheat for 1-2 minutes in microwave.

Containers Needed: 4 gallon freezer bags

*

Eggwiches - Serves 16

Adapted from Marianne @Writermommy.com by Angela Litzinger of angelaskitchen.com

Split and toast the English muffins. Scramble 16 eggs. Place scrambled egg (approx. 1/4 cup) on bottom of English muffin. Place one slice of ham on top. Spread 1 Tablespoon of “cheese” sauce of choice on top half of muffin then place on top of ham. Wrap with plastic wrap and place in gallon freezer bags.

To serve: Unwrap. Microwave for 35-45 seconds or until heated through.

Note: You will be making two batches of chili, for a total of 4 gallon sized freezer bags. I left the recipe alone as it will be easier to keep the amounts divided, especially if you only have one crock. If you have 2 6 quart crock pots, go ahead and mix each chili amount at the same time to cook. If you have one crock, mix, cook, and cool as directed earlier in the morning, then put the second batch into the crock to cook so it will be finished in the evening. The ingredients for both batches are on the shopping list.

Heat black beans (including liquid from four cans) in a large saucepan over medium-high heat. Chop onion and cilantro, mince garlic, and place all in a saucepan and sauté. After beans have heated for 20 minutes, add sautéed ingredients and salsa and stir into black beans. Divide cooked rice among 4 8×8 baking pans. Pour black bean concoction over rice and drizzle “cheese” sauce on top.

Cover with foil and freeze.

To serve: Thaw. Bake covered for 30 minutes at 325 degrees. Double baking time if not thawed.

Containers Needed: 4 8×8 baking dishes

*

Carole’s Chili – be sure your seasonings are gluten free!

Author/Source: adapted from Carole @ commonsenseliving.com

Quantity Measurement Ingredient

4 pounds ground beef, browned and drained

58 ounces diced tomatoes

48 ounces tomato paste

60 ounces kidney beans

2 Tablespoons + 2 teaspoons garlic powder

2 Tablespoons + 2 teaspoons gluten free chili powder

4 teaspoons red pepper flakes

1 teaspoons cumin

Directions:

Mix all ingredients and divide among 4 gallon freezer bags. Freeze. Freeze. To serve: Thaw. Reheat in microwave or in crock pot 2-4 hours or until heated through.